Crispy cutlets with a little ketchup on the side is simply irresistible. You can embed any vegetable or greens with loads of spices into a cutlet 🙂 Cutlets are usually loaded with lots of vegetables. However, today’s recipe is a slight shift from the usual.

Presenting to you Moong Dal – Dill Leaves Cutlet. Enjoy !

RECIPE:

Video Link: 

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Makes: 15-20 pieces

INGREDIENTS:

• Moong Dal – 3/4 cup

• Potatoes – 3

• Dill Leaves – 1 bunch

• Ginger – 1 inch

• Garlic – 2 clove

• Green chillies – 3

• Rice Flour – 2 to 3 tbsp

• Roasted Peanut powder – 2 tbsp

• Salt – as per taste

• Breadcrumbs for coating

 

METHOD:

Pressure cook the moong dal with 1:2 water, turmeric and a drop of ghee.

Boil and peel the potatoes. Keep it aside.

Grind the Ginger-Garlic-green chillies into a fine paste.

In a large mixing bowl, add the cooked dal, potatoes, chopped dill leaves, ginger-garlic-green chilli paste, peanut powder, rice flour and salt.

Mix well to make a dough.

Take a small portion of the dough, make patties and coat with breadcrumbs.

Heat a skillet, smear oil and shallow fry the cutlet on both sides till golden brown.

Serve hot with ketchup or mint chutney 🙂